CN112849496A - Modified atmosphere packaging method for fresh-cut fruits and vegetables by combining nano coating film with micro-pore film - Google Patents
Modified atmosphere packaging method for fresh-cut fruits and vegetables by combining nano coating film with micro-pore film Download PDFInfo
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- CN112849496A CN112849496A CN202110014013.4A CN202110014013A CN112849496A CN 112849496 A CN112849496 A CN 112849496A CN 202110014013 A CN202110014013 A CN 202110014013A CN 112849496 A CN112849496 A CN 112849496A
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- vegetables
- fresh
- fruits
- film
- essential oil
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Links
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 87
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000009448 modified atmosphere packaging Methods 0.000 title claims abstract description 32
- 239000011148 porous material Substances 0.000 title claims abstract description 21
- 239000002103 nanocoating Substances 0.000 title claims abstract description 13
- 239000000341 volatile oil Substances 0.000 claims abstract description 47
- 239000011248 coating agent Substances 0.000 claims abstract description 34
- 238000000576 coating method Methods 0.000 claims abstract description 34
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 27
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 27
- 238000004806 packaging method and process Methods 0.000 claims abstract description 25
- 239000007908 nanoemulsion Substances 0.000 claims abstract description 23
- 230000029058 respiratory gaseous exchange Effects 0.000 claims abstract description 15
- 239000007888 film coating Substances 0.000 claims abstract description 13
- 238000009501 film coating Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 11
- 238000007605 air drying Methods 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 9
- 230000006378 damage Effects 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 208000027418 Wounds and injury Diseases 0.000 claims description 6
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
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- 238000007789 sealing Methods 0.000 claims description 4
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims description 3
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229960000583 acetic acid Drugs 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
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- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 239000012362 glacial acetic acid Substances 0.000 claims description 2
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- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 240000008067 Cucumis sativus Species 0.000 description 31
- 244000061458 Solanum melongena Species 0.000 description 28
- 235000002597 Solanum melongena Nutrition 0.000 description 28
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- 238000003860 storage Methods 0.000 description 20
- 239000000243 solution Substances 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
- 230000014759 maintenance of location Effects 0.000 description 12
- 235000009849 Cucumis sativus Nutrition 0.000 description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 8
- 229930003268 Vitamin C Natural products 0.000 description 8
- 241001148470 aerobic bacillus Species 0.000 description 8
- 235000019154 vitamin C Nutrition 0.000 description 8
- 239000011718 vitamin C Substances 0.000 description 8
- 230000002035 prolonged effect Effects 0.000 description 7
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 6
- 240000002853 Nelumbo nucifera Species 0.000 description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 6
- 230000004580 weight loss Effects 0.000 description 6
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- 238000005553 drilling Methods 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
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- 235000012015 potatoes Nutrition 0.000 description 4
- 235000011511 Diospyros Nutrition 0.000 description 3
- 244000236655 Diospyros kaki Species 0.000 description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 3
- 229910052786 argon Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
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- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 230000006538 anaerobic glycolysis Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
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- 230000033228 biological regulation Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010892 electric spark Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 239000004309 nisin Substances 0.000 description 1
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- -1 polyethylene Polymers 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N zinc oxide Inorganic materials [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
- B65B31/06—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzle being arranged for insertion into, and withdrawal from, the mouth of a filled container and operating in conjunction with means for sealing the container mouth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
- B65B51/10—Applying or generating heat or pressure or combinations thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/18—Sterilising contents prior to, or during, packaging by liquids or gases
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
- B65B63/08—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for heating or cooling articles or materials to facilitate packaging
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Dispersion Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a modified atmosphere packaging method for fresh-cut fruits and vegetables by combining a nano coating film with a micro-pore film, belonging to the technical field of fruit and vegetable preservation. In the invention, the fresh-keeping of the fresh-cut fruits and vegetables is carried out by adopting the lemongrass essential oil nano-emulsion coating and laser microporous film synergistic treatment technology. The fresh-cut fruits and vegetables which are disinfected, cleaned and air-dried are subjected to film coating treatment by adopting a rice essential oil film coating solution, are air-dried, are placed in a laser micropore packaging bag, are packaged after air-conditioned packaging, and are stored at the temperature of 4 +/-1 ℃. The invention can effectively control the total number of microorganisms and mould yeasts on the surface of the fresh-cut fruits and vegetables, and reduce the respiration rate of the product; effectively control the gas concentration and the relative humidity in the package, delay the dehydration and the quality reduction of the product, ensure the edible safety of the product and prolong the shelf life of the product.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a modified atmosphere packaging method for fresh-cut fruits and vegetables by combining a nano coating film with a micro-pore film.
Background
At present, minimally processed fruits are gradually favored by consumers due to the properties of freshness, naturalness, convenience, instant eating and the like. However, fresh-cut products have problems of rapid quality degradation and shortened shelf life compared to whole fruits. Obviously, the fresh-cut process enhances the respiration rate and mechanical damage of the fresh-cut product, and increases the fluidity of water and enzymatic reaction, which accelerates the deterioration of physical, chemical, organoleptic and microbiological properties of the fresh-cut product, and greatly shortens the shelf life. Therefore, effective preservation techniques must be explored as much as possible to provide safe, quality fresh-cut products.
The modified atmosphere packaging technology is a packaging mode widely used for fruit and vegetable fresh-keeping. At present, the main problem of the traditional modified atmosphere packaging is that the commercial film used in the packaging bag has insufficient air permeability, so that the oxygen-deficient environment in the packaging bag is caused, the anaerobic glycolysis of fruits and vegetables is caused to generate peculiar smell, the growth and propagation of anaerobic harmful microorganisms such as clostridium botulinum and the like are promoted, the quality of the fruits and the vegetables are influenced, and food poisoning is possibly caused; meanwhile, higher relative humidity can be formed in the packaging container, so that the propagation of microorganisms is accelerated, the decay and deterioration of products are accelerated, and the commodity value of the products is reduced. The micro-pore film modified atmosphere package is characterized in that the respiration of fruits and vegetables and the permeability of micropores to gas and water vapor are utilized to regulate gas components such as oxygen, carbon dioxide and the like in the package and inhibit the respiration of the fruits and vegetables, so that the aims of regulating the physiological metabolism level of the fruits and vegetables, delaying the deterioration of quality and prolonging the shelf life are fulfilled. The existing micropore machining method comprises mechanical perforation, electric spark perforation, laser perforation and the like, and the laser machining micropore has the advantages of no contact force acting on materials, high machining efficiency, easiness in realization of automation and the like, and is a better machining mode at present. The laser microporous film modified atmosphere package can more effectively regulate gas components in the package, promote gas and water vapor exchange, reduce the risk of generating an oxygen-free environment and prolong the shelf life of fruits and vegetables. In order to further improve the packaging quality of the microporous film modified atmosphere packaging, in recent years, comprehensive preservation technologies combining different pretreatments attract extensive attention. Wherein the pretreatment of the nanometer essential oil coating is a better pretreatment mode. The nano essential oil coating has a very good bacteriostatic effect, can effectively control the growth of microorganisms such as aerobic bacteria, mold yeast and the like, and meanwhile, the film formed on the surfaces of the fruits and vegetables can also play a role in inhibiting transpiration of the fruits and vegetables, reducing the respiration rate, delaying ethylene generation and inhibiting browning. Therefore, the invention explores an effective method for prolonging the shelf life of fruits and vegetables by combining nano coating with the modified atmosphere packaging of the laser microporous film.
Plum administration and the like (2017) disclose an air-conditioning freshness protection package for persimmon storage and retail and application thereof (publication number: CN106742766A), the method is to perform laser punching on a polyethylene or polyvinyl chloride film, the pore diameter of air holes is 0.01-1m, the number of the air holes is 1-50, the bag is used for cold storage after the persimmon is packaged, and the persimmon is full in hardness and bright in color within 3 months of storage. Vancai et al (publication No. CN110810499A) adopt laser drilling to adjust micropores and combine with a modified atmosphere packaging breathing model to adjust and control the breathing rate of different fruits and vegetables, can better reduce the loss of nutrient substances, and prolong the storage shelf life of fresh-cut fruits and vegetables to 16-21 days at 4 ℃. Compared with the two patents, the invention increases the nano essential oil film-coating antibacterial pretreatment process, prevents the juice in the fruit and vegetable tissues from seeping outwards, further reduces the respiration rate of the fresh-cut fruit and vegetable, effectively inhibits the proliferation of spoilage microorganisms, and effectively prolongs the fresh-keeping period of the fresh-cut fruit and vegetable.
Shenxu et al (application No. CN201910157018.5) disclose a method for prolonging the fresh-keeping period of fresh-cut potatoes by combining pressurized inert gas with novel antibacterial modified atmosphere, which comprises treating fresh-cut potatoes with argon gas under different pressure levels, coating the surface of the fresh-cut potatoes with a nano-zinc oxide/epsilon-polylysine composite coating solution, and finally introducing 4 + -1% O into the fresh-cut potatoes2，2±1％CO2，94±1％N2Packaged in nylon/polyethylene bags and stored cryogenically. The storage results show that the method not only inhibits the browning of the fresh-cut potatoes and the growth of microorganismsEffectively prolonging the shelf life by more than 5 days. However, in this method, the treatment time is long (1 hour) when low-pressure argon gas is used, and the pressure used when high-pressure argon gas is used is too high (120MPa), which easily causes softening and mechanical damage of potato tissues, and in addition, the pretreatment is too complicated, the formula of the coating solution is complicated, and the industrial production is not facilitated. Different from the method, the invention adopts the laser microporous film modified atmosphere packaging, more effectively reduces the mechanical damage in the preparation process of the fresh-cut fruits, fully plays the positive role of regulating the gas components in the packaging, improves the gas and water vapor exchange, thereby furthest keeping the minimum respiration rate of the fresh-cut fruits and vegetables and more effectively prolonging the quality guarantee period of the fresh-cut fruits and vegetables.
The Wangmmei and the like (application number: CN201810432833.3) disclose a nano essential oil emulsion and application thereof in fresh-keeping of fresh-cut fruits and vegetables, wherein the nano essential oil emulsion comprises the following components in percentage by mass: 0.5 to 2 percent of sodium alginate, 0.2 to 2 percent of pectin, 0.02 to 0.2 percent of compound essential oil, 0.5 to 2 percent of tween 80 and the balance of water. The preparation method comprises the following steps: adding sodium alginate and pectin into deionized water, dissolving, mixing, adding compound essential oil and tween 80, and processing the obtained mixed solution with high-pressure microfluidization nanometer homogenizer to obtain nanometer essential oil emulsion. Although the film coating liquid obtained by the method is edible, mild, good in antibacterial property and long in storage time of the fresh-cut fruits and vegetables, the preparation process is complex, the formula components are more, and the problem of water loss of the fresh-cut fruits and vegetables cannot be effectively solved. The combined preservation method of the invention adopts the combination of the laser microporous film and the nanometer essential oil film, ensures the good antibacterial effect of the fresh-cut product, simultaneously enables the fresh-cut fruits and vegetables to realize the lowest aerobic respiration, greatly delays the quality reduction of the fruits and vegetables, and has simple and convenient preparation process, short operation time and longer quality guarantee period of the fresh-cut fruits and vegetables.
Yuxiang et al (application number: CN201710504823.1) disclose a fresh-keeping method for fresh-cut lotus roots, which comprises coating fresh-cut lotus root slices with a natural preservative (chitosan, rosemary extract and nisin with mass percentage concentrations of 1-2%, 1-2% and 2-3%, respectively), draining, and performing low-temperature sealed refrigeration. The method can effectively maintain the texture and color of fresh-cut lotus root, reduce the loss of Vc and SSC content of the lotus root in the storage process, effectively inhibit PP0 activity and the total number of colonies on the surface of the lotus root, reduce the generation of MDA and the loss of water content, obviously delay the quality reduction of the lotus root, and prolong the preservation period to 12 days. But the preservation method is too single, and the preservation period is shorter. The invention adopts the method of combining the nanometer essential oil film pretreatment with the laser microporous film modified atmosphere packaging, effectively limits the respiration rate, the enzymatic reaction rate and the growth of spoilage microorganisms of pathogenic bacteria in the water in the fresh-cut fruits and vegetables, delays the senescence and the deterioration of the fruits and vegetables, and ensures the safety.
Disclosure of Invention
The invention aims to provide a modified atmosphere packaging method for fresh-cut fruits and vegetables by combining a nano essential oil coating film with a microporous film. The invention inhibits the respiration and the evaporation of the fresh-cut fruits and vegetables by combining the nano essential oil film coating technology with the micro-pore film modified atmosphere packaging method, and performs low-temperature modified atmosphere sealed storage. The combined technology can effectively inhibit the growth and respiration of microorganisms on the surfaces of fresh-cut fruits and vegetables, maintain the nutritional quality during storage and improve the fresh-keeping effect.
The technical scheme of the invention is as follows:
a modified atmosphere packaging method for fresh-cut fruits and vegetables by combining nano coating with a microporous film comprises the following steps:
(1) sorting fruits and vegetables and pre-cooling: selecting purchased fruits and vegetables, selecting fresh fruits and vegetables with uniform size and no obvious mechanical injury, and placing the fruits and vegetables in a vacuum precooler for precooling operation, wherein the precooling temperature is 4 +/-1 ℃, the precooling time is 12-24h, and the wind speed of a fan is 3-5 m/s;
(2) disinfecting, cleaning, air drying and slicing: selecting the pre-cooled fruits and vegetables again, removing fruits and vegetables with high maturity and mechanical injury, soaking the fruits and vegetables in a sodium hypochlorite solution with the pH of 6.5 and the sodium hypochlorite solution of 50 mu L-1 sodium for 1min, and washing with deionized water for 6 times, each time for 30 s; then, air-drying, and slicing the fruits and the vegetables by using a disinfected slicer, wherein the slices of the fruits and the vegetables are 1 cm;
(3) antibacterial pretreatment of the nano essential oil coating liquid: draining the fruit and vegetable slices treated in the step (2), and then putting the fruit and vegetable slices into a nano essential oil film coating solution for film coating and bacteriostasis pretreatment;
(4) packaging with a microporous film: CO for PET packaging bag2Punching by a laser machine to prepare a micro-pore film, determining the aperture and the number of pores of the micro-pore film through a Michaelis-Menten model, and then putting the fresh cut fruits and vegetables coated in the step (3) into the micro-pore film;
(5) modified atmosphere packaging and storing: and (3) filling gas with the proportions of oxygen, carbon dioxide and nitrogen being respectively 15%, 5% and 80% into the fresh-cut fruits and vegetables packaged by the microporous film in the step (4) by using a gas-conditioning packaging machine, sealing by using a heat sealing machine, and storing at the temperature of 4 +/-1 ℃.
In the fruit and vegetable precooling process in the step (1), the precooling temperature is 4 +/-1 ℃, the precooling time is 12-24 hours, and the wind speed of the fan is 3-5 m/s.
And (4) the nano essential oil coating liquid in the step (3) is a lemongrass essential oil nano emulsion coating liquid.
The preparation method of the lemongrass essential oil nanoemulsion coating liquid comprises the following steps:
(1) preparation of a 2.0% chitosan solution: adding 2.0g of chitosan into 100mL of 1% glacial acetic acid solution, mixing, adding 0.75mL of glycerol, and stirring in a water bath kettle at 60 ℃ for 1h to obtain 2.0% chitosan solution by mass percentage;
(2) preparing lemongrass essential oil nanoemulsion coating liquid: adding lemon grass essential oil, sesame oil and tween 80 into the prepared 2.0% chitosan solution in a ratio of 5:1: 6% (v/v/v), stirring for 2h in a water bath kettle at 40 ℃, then stirring for 5min in a homogenizer, and carrying out ultrasonic treatment for 30min at 300W to finally obtain the lemon grass essential oil nano-emulsion coating solution, wherein the size of the emulsion particle is 90-110nm, and the addition amount of the lemon grass essential oil in the lemon grass essential oil nano-emulsion coating solution is 0.3% (v/v), 0.5% (v/v) or 0.8% (v/v).
In the step (4), according to the air permeability of the PET packaging bag and the breathing rate of the fresh-cut fruits and vegetables, the pore diameters and the number of the designed micro-pores are respectively 175 mu m and 4-6, the permeability of the PET packaging bag to water vapor, oxygen and carbon dioxide is 5.4gmmm-2d-1atm-1, 0.018mLm-2d-1atm-1 and 0.061mLm-2d-1atm-1 at 22 +/-1 ℃ and 90 +/-4% relative humidity, the temperature during refrigeration is 4 +/-1 ℃, the relative humidity is 90 +/-4% RH, the size of the packaging bag is 200mm multiplied by 300mm, and the thickness is 0.7 mnn.
The fresh-cut fruits and vegetables refer to fresh-cut cucumbers, eggplants, green peppers and the like.
The invention has the beneficial effects that:
(1) compared with the common fresh-keeping mode of fresh-cut fruits and vegetables, the fresh-keeping method adopting the nano-coating and micropore packaging combination has simple steps, can more obviously inhibit the growth of microorganisms (aerobic bacteria and yeast) of the fresh-cut fruits and vegetables without carrying out complex pretreatment steps, prolongs the shelf life, can furthest slow down the reduction of the nutritional quality, and prolongs the shelf life to 18-22 days.
(2) The nanometer essential oil film coating pretreatment can well inhibit the microbial growth of fresh-cut fruits and vegetables, reduce water loss, inhibit aging and softening, improve the activity of resistant enzyme to inhibit the accumulation of active oxygen, and maintain the stability of sensory quality and nutritional quality. Compared with the conventional coating technology, the coating can better play a role in bacteriostasis, at least prolongs the shelf life by more than three days, and has higher edible safety.
(3) Compared with the common modified atmosphere packaging and fresh-keeping method, the laser microporous film modified atmosphere packaged fresh-cut fruits and vegetables can effectively inhibit the respiration rate of the fresh-cut fruits and vegetables on the basis of keeping the original nutritional value and sensory quality, so that the nutritional ingredients are better preserved, the enzymatic reaction and the microbial action of the tissues of the fresh-cut fruits and vegetables are inhibited, and the quality guarantee period is greatly prolonged. Meanwhile, the sample is directly packaged by adopting the micropore packaging bag, the operation is simple and convenient, the application range is wide, and the industrial production is easy to realize.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1: fresh-cut fruit and vegetable packaged by combination of 0.3% lemon grass essential oil nanoemulsion coating and laser microporous film modified atmosphere
The regulation and control method comprises (1) selecting fresh,Placing the sorted cucumbers and eggplants into a vacuum precooler for precooling (4 +/-1 ℃ and 12-24 hours); (2) placing cucumber and eggplant in sodium hypochlorite solution (50 μ L)-1Sodium, pH6.5) for 1min, washing with deionized water (30s, 6 times), air drying, and slicing cucumber and eggplant into slices (each 1cm, 200 + -2 g) with sterilized slicing machine; (3) coating fresh-cut cucumber and eggplant in 0.3% lemon grass essential oil nanoemulsion (90-110nm) film coating liquid (20 gL)-1Chitosan solution 100mL, glycerin 7.5mL) for 3min, taking out, and air-drying fresh-cut cucumber in an ultra-clean workbench at 20 ℃ and 50 +/-4% RH for 30 min; (4) respectively placing fresh-cut cucumber and eggplant into PET packaging bags (size: 200mm × 300mm), regulating aperture of micropores to 175 μm and number of micropores to 4-6 (6 cucumbers and 4 eggplants) by laser drilling, and performing micropore modified atmosphere packaging (15% O)2、5％CO2And 80% N2) And stored at 4 + -1 deg.C and 90 + -4% RH. The storage result shows that the 0.3% lemongrass essential oil nanoemulsion film and laser microporous film modified atmosphere packaging can obviously improve the vitamin C retention rate (62.28%) and the hardness retention rate (66.24%) of the fresh-cut cucumber, the reduction rate of soluble solids is 25.32%, the weight loss rate of water is effectively reduced (2.95%), the growth of aerobic bacteria (6.667logCFU/g) and yeast (5.593logCFU/g) is effectively inhibited, and the shelf life of the fresh-cut cucumber is prolonged to 16 days. Similarly, the vitamin C retention rate (63.08%) and the hardness retention rate (71.63%) of the fresh-cut eggplants can be obviously improved by the coating of the 0.3% lemongrass essential oil nanoemulsion and the combined laser microporous film modified atmosphere packaging, the water weight loss rate (1.68%) is effectively reduced, the growth of aerobic bacteria (6.416logCFU/g) and yeast (5.611logCFU/g) is effectively inhibited, and the storage period of the fresh-cut eggplants is prolonged to 18 days. The comparison of the test indexes of the fresh-cut fruit and vegetable storage end point in different treatment modes is shown in the table 1 and the table 2 respectively.
Example 2: fresh-cut fruit and vegetable packaged by combination of 0.5% lemon grass essential oil nanoemulsion coating and laser microporous film modified atmosphere
Selecting fresh cucumbers and eggplants with uniform size and no obvious mechanical injury, and precooling the selected cucumbers and eggplants in a vacuum precooler (4 +/-1 ℃ and 12-24 hours); (2) will be provided withPlacing cucumber and eggplant in sodium hypochlorite solution (50 μ L)-1Sodium, ph6.5) for 1min, rinsing with deionized water (30s, 6 times), air drying, and slicing cucumber and eggplant into slices (each 1cm, 200 ± 2g) with a sterilized commercial slicer; (3) coating fresh-cut cucumber and eggplant in 0.5% lemon grass essential oil nanoemulsion (90-110nm) film coating liquid (20 gL)-1Chitosan solution 100mL, glycerin 7.5mL) for 3min, taking out, and air-drying fresh-cut cucumber in an ultra-clean workbench at 20 ℃ and 50 +/-4% RH for 30 min; (4) respectively placing fresh-cut cucumber and eggplant into PET packaging bags (size: 200mm × 300mm), regulating aperture of micropores to 175 μm and number of micropores to 4-6 (6 cucumbers and 4 eggplants) by laser drilling, and performing micropore modified atmosphere packaging (15% O)2、5％CO2And 80% N2) And stored at 4 + -1 deg.C and 90 + -4% RH. Storage results show that the 0.5% lemongrass essential oil nanoemulsion film and laser microporous film modified atmosphere packaging can obviously improve the Vitamin C (VC) retention rate (66.00%) and the hardness retention rate (70.19%) of the fresh-cut cucumber, the reduction rate of soluble solids is 18.44%, the weight loss rate of water is effectively reduced (2.57%), the growth of aerobic bacteria (6.06llogCFU/g) and yeast (5.093logCFU/g) is effectively inhibited, and the shelf life of the fresh-cut cucumber is prolonged to 19 days. Similarly, the Vitamin C (VC) retention rate (66.56%) and the hardness retention rate (73.26%) of the fresh-cut eggplants can be obviously improved by 0.5% lemongrass essential oil nanoemulsion coating and laser microporous film modified atmosphere packaging, the water weight loss rate (1.42%) is effectively reduced, the growth of aerobic bacteria (6.185logCFU/g) and yeast (5.251logCFU/g) is effectively inhibited, and the shelf life of the fresh-cut eggplants is prolonged to 22 days. The comparison of the test indexes of the fresh-cut fruit and vegetable storage end point in different treatment modes is shown in the table 1 and the table 2 respectively.
Example 3: fresh-cut fruit and vegetable packaged by combination of 0.8% lemon grass essential oil nanoemulsion coating and laser microporous film modified atmosphere
Selecting fresh cucumbers and eggplants with uniform size and no obvious mechanical injury, and precooling the selected cucumbers and eggplants in a vacuum precooler (4 +/-1 ℃ and 12-24 hours); (2) placing cucumber and eggplant in sodium hypochlorite solution (50 μ L)-1Sodium, pH6.5) for 1min, rinsing with deionized water (30s, 6 times),after air drying, respectively slicing the cucumbers and the eggplants by using a sterilized slicing machine (each slice is 1cm, and 200 +/-2 g); (3) coating fresh-cut cucumber and eggplant in 0.8% lemon grass essential oil nanoemulsion (90-110nm) film coating liquid (20 gL)-1Chitosan solution 100mL, glycerin 7.5mL) for 3min, taking out, and air-drying fresh-cut cucumber in an ultra-clean workbench at 20 ℃ and 50 +/-4% RH for 30 min; (4) respectively placing fresh-cut cucumber and eggplant into PET packaging bags (size: 200mm × 300mm), regulating aperture of micropores to 175 μm and number of micropores to 4-6 (6 cucumbers and 4 eggplants) by laser drilling, and performing micropore modified atmosphere packaging (15% O)2、5％CO2And 80% N2) And stored at 4 + -1 deg.C and 90 + -4% RH. After the storage is finished, the 0.8% lemon grass essential oil nanoemulsion film and the laser microporous film modified atmosphere package can obviously improve the vitamin C retention rate (64.73%) and the hardness retention rate (68.27%) of the fresh-cut cucumber, the reduction rate of soluble solids is 22.90%, the weight loss rate of water is effectively reduced (2.89%), the growth of aerobic bacteria (6.496log CFU/g) and yeast (5.381log CFU/g) is effectively inhibited, and the storage period of the fresh-cut cucumber is prolonged to 17 days. Similarly, the vitamin C retention rate (64.01%) and the hardness retention rate (71.79%) of the fresh-cut eggplants can be obviously improved by the coating of the 0.8% lemongrass essential oil nanoemulsion and the modified atmosphere packaging of the laser microporous film, the water weight loss rate (1.57%) is effectively reduced, the growth of aerobic bacteria (6.357logCFU/g) and yeast (5.464logCFU/g) is effectively inhibited, and the storage period of the fresh-cut eggplants is prolonged to 20 days. The comparison of the test indexes of the fresh-cut fruit and vegetable storage end point in different treatment modes is shown in the table 1 and the table 2 respectively.
TABLE 1 comparison of the test indexes of the storage end-point of the different examples (fresh-cut cucumber)
TABLE 2 comparison of the test indexes of the storage end-point of the different examples (fresh-cut eggplant)
Claims (7)
1. A modified atmosphere packaging method for fresh-cut fruits and vegetables by combining a nano coating film with a micro-pore film is characterized by mainly comprising the following steps:
(1) sorting fruits and vegetables and pre-cooling: selecting purchased fruits and vegetables, selecting fresh fruits and vegetables with uniform size and no obvious mechanical injury, and placing the fruits and vegetables in a vacuum precooler for precooling;
(2) disinfecting, cleaning, air drying and slicing: selecting the pre-cooled fruits and vegetables again, removing fruits and vegetables with high maturity and mechanical injury, soaking the fruits and vegetables in a sodium hypochlorite solution with the pH of 6.5 and the sodium hypochlorite solution of 50 mu L-1 sodium for 1min, and washing with deionized water for 6 times, each time for 30 s; then, air-drying, and slicing the fruits and the vegetables by using a disinfected slicer, wherein the slices of the fruits and the vegetables are 1 cm;
(3) antibacterial pretreatment of the nano essential oil coating liquid: draining the fruit and vegetable slices treated in the step (2), and then putting the fruit and vegetable slices into a nano essential oil film coating solution for film coating and bacteriostasis pretreatment;
(4) packaging with a microporous film: CO for PET packaging bag2Punching by a laser machine to prepare a micro-pore film, determining the aperture and the number of pores of the micro-pore film through a Michaelis-Menten model, and then putting the fresh cut fruits and vegetables coated in the step (3) into the micro-pore film;
(5) modified atmosphere packaging and storing: and (3) filling gas with the proportions of oxygen, carbon dioxide and nitrogen being respectively 15%, 5% and 80% into the fresh-cut fruits and vegetables packaged by the microporous film in the step (4) by using a gas-conditioning packaging machine, sealing by using a heat sealing machine, and storing at the temperature of 4 +/-1 ℃.
2. The modified atmosphere packaging method of fresh-cut fruits and vegetables with the nano-coating combined with the micro-porous film according to claim 1, wherein in the fruit and vegetable precooling process in the step (1), the precooling temperature is 4 +/-1 ℃, the precooling time is 12-24 hours, and the wind speed of a fan is 3-5 m/s.
3. The modified atmosphere packaging method of fresh-cut fruits and vegetables with the combination of the nano coating film and the microporous film according to claim 1, wherein the nano essential oil coating solution in the step (3) is a lemongrass essential oil nano emulsion coating solution.
4. The modified atmosphere packaging method of fresh-cut fruits and vegetables with the combination of the nano coating film and the microporous film according to claim 3, characterized in that the preparation method of the lemongrass essential oil nano emulsion coating liquid comprises the following steps:
(1) preparation of a 2.0% chitosan solution: adding 2.0g of chitosan into 100mL of 1% glacial acetic acid solution, mixing, adding 0.75mL of glycerol, and stirring in a water bath kettle at 60 ℃ for 1h to obtain 2.0% chitosan solution by mass percentage;
(2) preparing lemongrass essential oil nanoemulsion coating liquid: adding the lemongrass essential oil, the sesame oil and the tween 80 into the prepared 2.0% chitosan solution in a ratio of 5:1: 6% (v/v/v), stirring for 2h in a water bath kettle at 40 ℃, then stirring for 5min in a homogenizer, and treating with 300W of ultrasonic waves for 30min to finally obtain the lemongrass essential oil nano-emulsion coating solution, wherein the particle size of the emulsion is 90-110 nm.
5. The modified atmosphere packaging method of fresh-cut fruits and vegetables with the combination of nanometer coating films and microporous films as claimed in claim 4, wherein the addition amount of the lemon grass essential oil in the lemon grass essential oil nanoemulsion coating liquid is 0.3% (v/v), or 0.5% (v/v), or 0.8% (v/v).
6. The modified atmosphere packaging method of fresh-cut fruits and vegetables with the combination of the nano-coating film and the micro-pore film as claimed in claim 1, wherein in the step (4), the pore diameter and the number of the designed micro-pores are respectively 175 μm and 4-6 according to the air permeability of the PET packaging bag and the respiration rate of the fresh-cut fruits and vegetables.
7. The modified atmosphere packaging method of fresh-cut fruits and vegetables with a nano-coating film combined with a micro-porous film as claimed in claim 1, wherein the permeability of the PET packaging bag in step (4) to water vapor, oxygen and carbon dioxide is 5.4g mm m-2d-1atm-1, 0.018mL m-2d-1atm-1 and 0.061mL m-2d-1atm-1 at 22 ± 1 ℃ and 90 ± 4% relative humidity, the temperature at the time of refrigeration is 4 ± 1 ℃, the relative humidity is 90 ± 4% RH, the size of the packaging bag is 200mm x 300mm, and the thickness is 0.7 mnn.
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